Pre-heat heavy-bottomed skillet over medium high heat and melt coconut oil. Liberally salt and pepper all sides of meat. Next, when pan is hot, sear all sides of short ribs. Place browned beef in crock.

Next, add the wine and beef stock to the skillet to de-glaze pan, scraping up any bits on the bottom of pan. Add tomato paste and stir 2-3 minutes; then, add this mixture to the crock. Add seasonings and all vegetables.